Shchi is a national Russian dish. Previously, cabbage soup was cooked in a clay pot in a Russian oven. Now, of course, no one has a stove, but this has not made cabbage soup less tasty.

There are a lot of recipes for cabbage soup, like borscht. Today we are cooking sauerkraut soup with chicken. The recipe is for a 2.5-3 liter pot.

We wash the chicken, or chicken drumsticks (as in my case), fill with water and cook until tender, in the process we remove the resulting foam. Then strain the broth. I don't like it when meat is in large pieces in the soup, so I took the boiled chicken drumsticks apart into small pieces.

When the broth is ready, we will prepare all the necessary products for cooking sauerkraut soup with chicken.

Cut the potatoes into small slices, add to the broth, set to cook. We'll also send chicken meat there. Cook the potatoes until soft.

In the meantime, let's prepare the dressing. Chop the onion finely, grate the carrots on a coarse grater. Fry in sunflower oil.

When the potatoes are soft, add the dressing ...

And sauerkraut. Cook the cabbage until soft.

I love that it still crunches in the soup, so I cook it literally for three to five minutes. If this option is not to your liking, cook longer.

Add bay leaves to ready-made cabbage soup, salt (if necessary), pepper to taste. Let's let it brew a little.

Serve hot sauerkraut soup with chicken, sprinkle with herbs if desired.

Enjoy your meals!

Chicken cabbage soup with sauerkraut is one of the recipes for dishes that are prepared in a hurry. The cabbage soup turns out to be low-fat, low-calorie, at the same time, aromatic, with a slight sourness.

For cooking cabbage soup you need: 600-800 grams of chicken fillet (turkey fillet), 300-500 grams of sauerkraut, 4-6 medium potatoes, 1 onion, 1 medium carrot, 2-3 tablespoons of vegetable oil for frying vegetables, green onions, dill, salt, pepper to taste, 2-3 liters of water (meat, vegetable or mushroom broth). Optionally, you can add tomato paste, bell peppers, parsley or any other aromatic herbs, spices, including bay leaves. You can add sour cream or mayonnaise to ready-made cabbage soup. Chicken fillet can be replaced simply with chicken, only in this case there will be more trouble, and the cabbage soup will turn out fatter. You can take any other meat - veal, beef, pork, lamb - in any case, the cabbage soup will turn out delicious.

When cooking, you should take into account that you will get 3.5 - 4.5 liters of cabbage soup, therefore, you need to take a larger pan. If for you that much cabbage soup, take several times less food.

We start by preparing the fry. Cut the onions into small cubes, chop the carrots into strips or grate them on a coarse grater.

Pour a little vegetable oil into a preheated frying pan, put the chopped onion, stirring, fry until transparent. After that, add carrots to the pan,

mix, and continue to fry the vegetables until the carrots are soft.

If desired, finely chopped bell peppers can be added to the frying along with the carrots, and at the very end, you can add a little tomato paste and fry it with vegetables.

Cut the chicken fillet into small cubes,

put in a saucepan, fill with two liters of cold water, add a little salt (salt with caution at first, since sauerkraut can add saltiness). We put the pan on fire, bring to a boil. We remove the foam immediately after it appears. Since chicken meat is cooked very quickly, add potatoes, cut into cubes or cubes, to the pan.

Cook the potatoes almost until tender, then add the sauerkraut.

If you want the cabbage soup to be sharper and sharper, you do not need to wash the cabbage before lowering it into the pan. Otherwise, wash the cabbage in cold water. If the cabbage soup turns out to be thick, add hot boiled water. When the cabbage is cooked until tender, add frying to the cabbage soup,

let it boil for a few minutes, add salt and pepper to taste, remove the cabbage soup from the heat, add finely chopped green onions and dill to the pan, close the lid, and let stand for five minutes. After that, the cabbage soup can be served to the table, adding sour cream or mayonnaise to taste.

Good appetite!

Delicious cabbage soup with sauerkraut and chicken is one of the favorite dishes of the whole family. Its main feature is its sour taste. This sourness is produced by cabbage and sorrel. Cabbage soup is considered tastier. The main thing is to properly stew the vegetable before adding it to the broth.

Delicious cabbage soup

Ingredients

• Sauerkraut - 520 gr.
• Bulb onions - 80 gr.
• Salt - 4 gr.
• Greens - 20 gr.
• Chicken meat - 530 gr.
• Potatoes - 445 gr.
• Flour - 35 gr.
• Water - 6 l

Preparation

1. Chop the chicken into pieces.
2. Put in a pot of water. Cook until tender.
3. Peel the onion. Cut into strips. Put in a preheated skillet with butter. Fry the onions.
4. Pour flour there. Fry with the onion.
5. Add sauerkraut.
6. Peel off potatoes. To cut in cubes. Put in a saucepan with broth. Boil.
7. Pour the onion and cabbage mixture into a saucepan.
8. Cook over low heat until the potatoes are tender.
9. Pour in salt.
10. Coarsely chop the greens.
11. Put in the cabbage soup.
12. Let the dish brew.
13. Serve with sour cream.

Ingredients

• Water - 4 l
• Sauerkraut - 270 g
• Potatoes - 3 pieces
• Krasnodar sauce - 40 g
• Vegetable oil - 18 g
• Chicken legs - 350 g
• Onions - 65 g
• Carrots - 130 g
• Bay leaf - 6 g
• Canned vegetable seasoning - 45 g

Preparation

1. Chop the hams into pieces.
2. Place in a pot of boiling water.
3. Add cabbage.
4. Peel the potatoes. Cut into large strips. Pour into broth. Cook until cooked.
5. Remove potatoes from broth. Mash with a fork. Put the resulting mass in a saucepan. Mix.
6. Peel the onions and carrots. Grate on a coarse grater.
7. Preheat the skillet.
8. Pour out the oil.
9. Place vegetables in a hot skillet. Fry until golden brown.
10. Add sauce. Stir.
11. Add homemade seasoning to the saucepan.
12. Put the roast there.
13. Add bay leaves.
14. Cook over low heat for 20 minutes.
15. Serve with a loaf for lunch.

Ingredients

• chicken fillet - 315 gr.
• potatoes - 305 gr.
• onions - 60 gr.
• bay leaf - 2 gr.
• carrots - 140 gr.
• sauerkraut - 275 gr.
• salt - 6 gr.
• ground black pepper - 2 gr.

Preparation

1. Boil chicken meat.
2. Remove it from the pan. Allow to cool. Cut into large pieces. Throw back into broth.
3. Bring the broth to a boil.
4. Lay out the cabbage.
5. Peel and chop the onion.
6. Cut the skin off the carrots and grate on a fine grater.
7. Fry vegetables in oil.
8. Put the frying in a saucepan. Stir the food mixture.
9. Peel and wash potatoes. Grind. Put in the cabbage soup.
10. Throw a bay leaf there.
11. Pour in salt.
12. Add pepper.
13. Cook the dish with sauerkraut until the potatoes are tender.
14. You can serve hot cabbage soup with chicken with cream and herbs.

Ingredients

• 630 g sauerkraut
• 240 gr. peeled carrots
• 85 gr. Luke
• 30 gr. butter
• 2 gr. bay leaf
• 2 l chicken broth
• 490 g hen
• 10 gr. parsley root
• 20 gr. dill
• 1 gr. pepper

Preparation

1. Chop the chicken into pieces. Place in a pot of boiling water.
2. Squeeze juice from sauerkraut.
3. Put the cabbage in another container.
4. Add broth there. Simmer with the lid closed for about 2 hours over low heat.
5. Add the finished cabbage to the broth.
6. Chop the carrots.
7. Dice the onion
8. Cut the parsley roots into small pieces.
9. Place the vegetables in a preheated skillet with oil. Fry until crisp. Pour into a saucepan.
10. Throw bay leaf into the cabbage soup.
11. Salt the dish.
12. Pour in the pepper.
13. Cook for 25 minutes.
14. Chop the greens into large slices. Put in the cabbage soup with chicken.
15. Cool the dish.
16. Serve with cheesecakes.

• If the recipe for a dish with sauerkraut suggests using vegetable seasoning, but it is not available, that's okay. Then you need to add salt to the cabbage soup.
• Salt the cabbage soup in chicken broth, preferably 15 minutes before the end of cooking.
• Sour cabbage is cooked longer than all other products. Therefore, you must first throw it into the cabbage soup.
• Shchi can be cooked in a slow cooker.
• If the recipe suggests cooking cabbage separately, namely stewing it in meat broth, then the fire must be strong at first. Later, you need to turn down the fire.
• The soup in chicken broth will taste better if the cooked cabbage becomes softer.
• You can add a few cloves of garlic to the cabbage soup with chicken and sauerkraut. Before that, grind them with salt.
• The cabbage soup is cooked with potatoes or cereals.
• Separately steamed pearl barley or millet groats are added to the dish.

Cereals and potatoes should be laid out earlier than cabbage, about 20 minutes.

• Shchi with sauerkraut, serve with herbs and sour cream.
• The dish is served for lunch with buckwheat kulebyaka, buckwheat porridge, cheesecakes with cottage cheese.
• You need to be careful with the amount of salt. Sauerkraut has salt in its composition, so there is no need to salt the broth.
• Cabbage soup will have an original taste if you cook a dish from more than one type of meat. This can be lamb, beef and chicken.
• Cabbage can be pre-stewed in butter with tomato paste. Extinguish, not fry.
• The most delicious is pork broth.
• Sauerkraut can be replaced with sorrel. Serve such cabbage soup with chopped eggs and sour cream.
• Cabbage soup with sauerkraut and chicken can be cooked in pots.
• The soup broth must be filtered.
• If you need to add parsley and celery root to the dish, fry the onions first, then carrots, parsley and celery root. This will take 10 minutes.
• Sauerkraut should be washed, dried and then stewed in chicken broth.
• When serving cabbage soup for dinner, you can add sliced \u200b\u200bsausages, meatballs, or chopped ham.
• Sour cabbage soup is best seasoned with cream.

Pearl barley in broth is cooked for 35 minutes, and millet - 20 minutes.

• If the cabbage soup is cooked with cereals, then this product should be added to the broth before the cabbage and other ingredients are put.
• Suluguni cheese can be added to the soup with chicken. The product must be grated on a coarse grater.
• Nutmeg will add spice to the dish. The main thing is not to overdo it with this spice.

Many housewives respect dishes that are prepared in a hurry. This recipe is for busy women who don't have time to cook. The cooking time for this dish, together with the broth boiling, is no more than one hour, and the result is about 6-8 servings of delicious, rich soup. The sauerkraut soup recipe will help fill the lack of vitamins in the cold season, and will also warm you on frosty winter evenings.

Sour cabbage soup with chicken: cooking technology

In the most complete version, traditional Russian cabbage soup consists of five ingredients. The main ingredient is cabbage. Depending on the season, the soup was either fresh or sour. Meat, fish or vegetable broth was used for cooking cabbage soup. In addition, the soup was seasoned with roots, spices (onion, garlic, etc.), and, if necessary, prepared sour dressing.

If sauerkraut was used during cooking, the need for sour dressing automatically disappeared. The cabbage brine gave enough acid to the cabbage soup. The traditional cabbage soup recipe also included rye flour. It was added in order to thicken an overly runny dish. After the potatoes appeared in the recipe, the need for adding flour also disappeared.

The cooking technology for any cabbage soup is practically the same. Any recipe involves boiling a rich broth with the addition of roots, followed by adding cabbage. Season the dish with spices and herbs only after the main vegetable mass has been cooked.

Delicious sour cabbage soup: recipe

To prepare delicious winter cabbage soup with chicken, you will need the following products:

• chicken leg - 2 pcs.;
• 0.7 kg of sauerkraut;
• onions - 2 heads;
• carrots - 2 pcs. (small);
• potatoes - 3 pcs.;
• parsley or celery root;
• salt, pepper, any spices.

Instead of chicken legs, you can use chicken breast if you need to reduce the calorie content of the final dish. With a given amount of products, about 2.5 liters of soup will come out, which is about 7-8 servings. Cooking time for cabbage soup is about an hour and a half.

Cooking method

Chicken meat is washed well and cut into small pieces, thanks to which the broth will cook much faster. Next, the chicken is poured with water and cooked on a candle (low heat), periodically removing the foam that appears for about half an hour. 15 minutes after boiling, peeled roots, an onion and one carrot are added to the chicken broth.

As soon as the chicken broth is ready, peeled and chopped potatoes are dipped into the pan. While the potatoes are boiling, the remaining carrots and onions are fried. After 8-9 minutes after laying the potatoes, washed and chopped sauerkraut is lowered into the pan. All ingredients are kept on fire until root vegetables are fully cooked.

Next, fry is poured into the future cabbage soup, salted, pepper to taste, favorite spices are added and after a couple of minutes they are removed from the heat. Wrap the saucepan with cabbage soup with a thick towel and let it brew for a few more minutes. Serve ready-made cabbage soup with sour cream, herbs, garlic.

Using this recipe, you can cook aromatic cabbage soup in a multicooker. For this, the standard programs are usually used: "Stewing" or "Cooking". You can fry vegetables for dressing in the "Baking" or "Fry" modes.